Restaurant Style Chicken Stroganoff
This is a special chicken stroganoff recipe that's actually my family's recipe from our family restaurant. Unlike traditional stroganoff, this version features a unique white wine cream sauce that was our restaurant's top seller for years. The creamy sauce is made with just shallots, white wine, and heavy cream, but it's the gentle simmering technique that makes it truly extraordinary.
Servings: 4 (serves 4-6)
Calories: 1191kcal
Ingredients
White Wine Cream Sauce:
- 1 tbsp avocado or olive oil
- 2-3 shallots sliced thin
- 1 cup dry white wine like Pinot Grigio or Chardonnay
- 1 quart heavy whipping cream
- 1/2 tsp white granulated sugar
- 1 tsp kosher coarse salt more to less to taste
- 1/4 tsp black pepper more or less to taste
Chicken Stroganoff:
- 2 lbs boneless skinless chicken thigh meat or chicken breast meat
- 16 oz baby bella (cremini) mushrooms sliced thin
- kosher coarse salt
- black pepper
- sauce from above
Instructions
To Make the Cream Sauce (Can Be Made Ahead):
- Preheat a bottom heavy large sauce pot (or a Dutch Oven) that's about 2.5-3 quart size. Set the heat a little below medium.
- Add some oil once preheated and add the sliced shallots. Sear them until translucent and turned golden brown.
- Pour in the white wine, deglaze the pot by scraping the bottom of the pot with a spatula, and let the wine gently simmer (lower the heat a little more if needed).Simmer gently until reduced by half (so to about 1/2 cup).
- Lower the heat to lowest setting and pour in heavy whipping cream. Stir in sugar, salt, and pepper.
- Let the sauce slowly cook on the lowest setting for about 1½ to 2 hours. (You should see occasional bubbles, not a strong simmer.) While the sauce is cooking, it will reduce some in size as some liquid evaporates. Remember to stir every 20-30 minutes.
- Take the sauce off heat and cook right away or store to use later.
Making Chicken Stroganoff:
- To prep: cut off all the fat from the chicken if desired and slice the chicken against the grain into thin slices. Wash mushrooms under cold running water, pat them dry right away, and slice into thin slices as well.
- Preheat a large cooking pan over medium heat and add some oil.
- Add chicken, spread it around and let it cook for a couple of minutes undisturbed. Season the chicken with some salt and pepper. Stir, breaking up any that clumped together, and let it cook again until about 90% done and getting golden on the bottom.
- Take chicken out and set aside. Use the same pan to cook the mushrooms.
- Add some more oil to the pan and add sliced mushrooms. Let them cook until about half way cooked and season with some salt and pepper. Stir and let them cook until the liquids are cooked out and mushrooms started to get a nice golden-brown sear.
- Stir the cooked chicken back into the pan with mushrooms and pour in the sauce. Mix everything and cook just a couple more minutes.
- Serve over pasta of choice, egg noodles, rice, mashed potatoes, or vegetables.
Notes
No shallots? No problem, use one Vidalia onion or sweet onion.
Chicken - use either boneless chicken thigh meat or chicken breast meat. Chicken thigh meat is more tender, more flavorful, and does contain more fat. Chicken breast meat is leaner but can be easy to overcook.
Make ahead sauce: feel free to make the sauce 1-2 days before making Chicken Stroganoff. Cool completely and store in an air-tight food storage container, in the refrigerator.
Double the sauce recipe? Yes, you can easily double the recipe for the sauce, just cook in a larger pot. Store in the refrigerator, do not freeze.
Nutrition
Calories: 1191kcal | Carbohydrates: 16g | Protein: 54g | Fat: 98g | Saturated Fat: 57g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Trans Fat: 0.04g | Cholesterol: 483mg | Sodium: 859mg | Potassium: 1375mg | Fiber: 1g | Sugar: 11g | Vitamin A: 3533IU | Vitamin C: 2mg | Calcium: 208mg | Iron: 3mg